From my garden to yours

Red, round radishes are some of the simplest crops to grow in the garden. They are frequently planted as classroom projects because the seeds are manageable, they sprout in only a few days, and reach consumable size in just four weeks. But how many school kids are actually eager to eat their proudly proffered harvest at the house for dinner? But I’ll tell you what, when the humble radish packs it in when growing conditions become too hot during the summer months, their value-packed essence is sorely missed around my homestead!

Radishes have been cultivated for thousands of years. Their wild stock, related to mustard greens and turnips, are found in Asia and Europe. Their name is derived from the ancient Greek etymon meaning rapid. In my garden, they frequently reappear as cross-pollinated volunteers when the older plants “go to seed.”

Beyond the simple round red radish, there are numerous types, many grown for more than their edible roots. In the round department, the spectrum from dark red to pearly white, and every shade in between, are propagated. Packets of mixed seeds are available, offering a surprise at harvest time. Ballooning up from the inch diameter size, the Black Spanish radish, with its gnarly skin, has reached a six-inch diameter size in my garden. Another round variety to consider is the Watermelon radish, which is one of the sweetest types, green on the outside and pink inside.

Getting fancy, the French Breakfast radish reaches maturity in just three weeks. Pulled much later, they become pithy and sharply flavored. This timing factor can be taken advantage of when considering inter-planting techniques in the intensively managed garden. Oriental Daikon radish grows long and white, and their shoulders may emerge several inches above the soil. Daikons can be left to mature for several weeks longer than the round varieties. Autumn or spring cultivars are available, as are sweet and hot choices.

When radishes are grown in their element, their tops can be used as an alternative to turnip or mustard greens. Finely slawed raw and soaked in a dressing renders them quite palatable. Of course, a steamed or boiled mess of greens is the most familiar use. I usually add some sautéed scallions and perilla (shiso) to crank up the flavor of this practical garden recipe.

Radishes are easily pickled to preserve the garden bounty. Pickling garden crops is a whole arena of home economics we’ll visit at a later date. In the meantime, Sundew Gardens is planning a pickling workshop in the not too distant future, so stay in touch through email or Facebook.